Friday, 26 November 2010

sake lunch

I had a sake tasting lunch with our PR and some journalists on Wednesday. It was my first time in 5 1/2 years since I've joined this company. I've never had the opportunity to organize such an event. I've been DREAMING for 5 years this would happen....先日５年半働いてきたこの会社で、初めて日本酒と料理のテイスティングランチを主催する事ができました。今までずっと、ずぅっっっっと、こんな事が出来たら良いのにと思いに思い続けてきましたが、その夢が叶い、今回はPRから2人とそれからジャーナリスト4人を向かえてのランチでした。

It was supposed to be 8 of us at the beginning, but we ended up 6 peoples total around the table. But it was perfect number to throw many questions and tasting comments. All journalists were really nice people and I was really happy to have them.I've served Dassai Sparkling 50% Junmai Ginjo as aperitif. Dassai Sparkling sake is one of my favorite sparkling sake right now. It is so clean, smooth and delicate yet, has a touch of sweetness with citrus finish. It has a very long after taste.I've served Grace Koshu Kayagatake 2009. Koshu is a Japanese grape variety. Koshu originally came from Caucasus region in Asia Minor and came through the Silk Road of China and brought to Japan with Buddhism religion. I also wanted to introduce this Japanese wine too. Because this Grace Koshu is the first Japanese wine we've got on the menu in history!Grace Koshu 2009 has very high acidity and aromas of grapefruits and lemon glass, light bodied and finishes with white pepper.After that I've served Kokuryu Junmai Ginjo with main dishes. And I've served sushi in the end as same way as Japanese people... The choice of sake was Niwa no Uguisu, Junmai Ginjo Hiyaoroshi. I was glad to see everybody had a great time with us.The waitress who helped me, also did an amazing job for me. I was really proud of my colleague....本来なら8人でテーブルを囲むはずが、当日6人に減ってしまいましたが、質問がかなりあったり、テイスティングのコメントを言い合ったりするのには丁度良い人数でした。ジャーナリストの皆さんは、とても熱心で、私の方が逆に感心してしまいました。食前酒をかねて、獺祭 純米大吟醸スパークリング50%でまず、クリスマスな雰囲気を。キメの細やかな泡とそれから柑橘や、白い小さな花のような香り。この獺祭のスパークリングは、私の中で今、最も熱い発泡日本酒です。そして、その後は前菜のお魚や野菜を使った料理と一緒に、日本のワイン、Grace Koshu Kayagatake 2009を。かなり酸味が高く、レモングラスやグレープフルーツのような苦みもちょっとあります。今回日本酒だけでなく、ワインも一緒にご紹介したかったのは、このワインが当店で初めてオンリストされた日本のワインだからでーす!その後にはメインの蟹や、お肉や、チキンを黒龍の純米吟醸で流しました。さすが黒龍、蟹とは抜群の相性でした。そして、最後にお寿司です。日本人には当たり前の”ご飯”を最後に頂くというのも、こちらの方にとってはちょっと異様な感触。キチンと説明して、皆さん大納得のご様子でした。お寿司には、庭のうぐいす純米吟醸ひやおろしです。トリュフを乗せた和牛のお寿司ととても相性が良く、皆さん驚いていました。

No comments:

Post a Comment

satomi's fridge

I am Japanese. working in a restaurant as a head sake sommelier. I love sake, I love restaurant and something beautiful.
I'd like to write about food, restaurant, alcohol, tea, something beautiful and sake on my blog.
So please do not hesitate to stuck your head in my fridge.